1, Beijing Roast Duck: If you want to say what is the most famous dish in Beijing, it must be Beijing Roast Duck, which is a very famous dish in the world. It is said that roast duck originated in the Southern and Northern Dynasties and was the court food at that time. Authentic Beijing roast duck tastes tender in the outside, and its skin is crisp. Moreover, because it is roasted with jujube, pear and other fruit trees as fuel, it tastes like a fruity fragrance.

2. Old Beijing instant-boiled mutton: Old Beijing instant-boiled mutton is the most authentic hot pot with Beijing flavor. This kind of hot pot is very different from the red spicy pot in Sichuan and Chongqing. It pays attention to charcoal fire in a copper pot, and the soup base is also very simple. Dried mushrooms, green onions, ginger, dried dried dried dried seaweed and dried crabs can be boiled in clean water, but although there are few materials, the rinsed mutton has no smell of smell, which preserves the delicacy of mutton to the greatest extent.

3. Scallion-roasted sea cucumber: Although scallion-roasted sea cucumber is also very popular in Shandong, it is one of the "top ten classic dishes" in Beijing. This dish is based on water-soaked sea cucumber and green onions. Although the materials are simple, it is really not easy to make. A well-cooked sea cucumber with scallion pays attention to the thick juice, which tastes soft and delicious, and has no fishy smell.

4. White meat in old Beijing casserole: Among many Beijing cuisine, white meat in casserole may not be so outstanding. In fact, this dish is cooked with pork belly and sauerkraut as the main ingredients. After the dish is cooked, the soup color is clear and the meat should be white and flawless. After eating it, it only feels smooth, soft and rotten, fat but not greasy.

5. Braised oxtail: Braised oxtail was popular in the Zhou Dynasty. As one of the main meats of Guanzhong people, it has been passed down to this day because of its delicious taste. There is a famous restaurant in Beijing called "Hongbin Building", which is known as "the first floor of Muslim catering in Beijing", and this braised oxtail is also a masterpiece of Hongbin Building. The braised oxtail is red and bright, crisp, fragrant and soft.

6. airball: airball, also known as osmanthus eggs and three non-stickies, means "non-stickies, non-stickies and non-stickies". This dish is made of eggs, starch, sugar and water. Although there is no difficulty in making it, it is really not easy to make this dish well. Not every restaurant can eat authentic airball, and it takes an experienced old chef to master the essence. Airball is golden in appearance, delicious and nutritious.

7. Fried shrimp section: There are different opinions about the source of fried shrimp section, but this does not affect its position in the hearts of Beijing people. If you are tired of other ways of eating prawns, you might as well try this fried prawn section. This dish is relatively simple and can be operated at home. Just cut it into 2 cm long shrimp pieces, marinate it with salt, cooking wine and pepper for a while, then add starch and stir well, and fry it in oil pan until golden. Add flavor juice, shredded ginger, garlic slices, cooking wine, vinegar, soy sauce, water, salt, sugar, pepper and starch, stir well, and stir fry with fried shrimp quickly to succeed.

8. Beijing Barbecue: Not only the northeast barbecue and Korean barbecue, but also the barbecue in Beijing is a famous dish. The traditional Beijing barbecue is baked with roasted seeds, so it is also called Beijing roasted seeds barbecue. When barbecuing, pork and beef should be sliced, and the roasted meat should be wiped with raw tail oil after it is heated, so that the roasted meat is fragrant but not greasy and unique.